Country Ham

[spydermike72]

I would like to buy a Country Ham for Christmas. Does anyone know of a store that sells Country Ham, like a Smithfield Brand ? A quick check of the local stores proved empty...

[Bbq Bubba]

Most store hams are usually cut from the front shoulder?

Try Steve over at the smokehouse! :D

[Rich Parker]

When you find one post the recipe. I am thinking about cooking one up for Xmas but haven't decided on how to do it.

The only hams I am finding at my local stores are those precooked ones that you have to warm up.

[sfisch]

Mike,
I got a business card from Captain John's Smokehouse which is located at 2990 N. Van Dyke in Bad Axe, they were at the Fenton Farmers Market during the summer and had some excellent stuff. You could call them at 989 269-7008 and see if they have what you want.

Scott

[spydermike72]

When you find one post the recipe. I am thinking about cooking one up for Xmas but haven't decided on how to do it.

The only hams I am finding at my local stores are those precooked ones that you have to warm up.

Well a Country Ham is already cured and only needs to be heated up. A country ham has a different taste than a normal ham, a bit more salty and it takes about 3 months to cure them... IF I find one I will post it here for sure. I got some good leads thanks to Bubba and Scott.

[bavariansmoke]

You can get them at Cracker Barrel. There is one in Bridgeport. And I'm sure there is one in Flint. We seen them in there a couple of months ago. You might be able to call and order one. Also you could go to Kern's in Frankenmuth talk to Kevin he is the owner. Hopefully this helps.

[sfisch]

Richard,
you know the owner of Kerns! Cool, I got to get me a bunch
of lunjaegers for the holidays!
Yeah, I remember now that Cracker Barrel has those hams hanging all over the gift shop and restaurant. Mike's got one near his house at Pierson and 75.

Scott

[bavariansmoke]

Hey Scott,
We can get lunjaegers anytime we are only 300 hundred feet from the store.

Richard

[sfisch]

NO WAY!!
Been eating those things since I was really little, my grandfather was from germany, lived in Detroit, got them from a german butcher shop and always had them hanging from the rafters in his house

Scott

[kyote]

this might help. not local and have to mail order. but supposed to be good.
http://virginiatraditions.com/virginia-hams.aspx?gclid=CJLS4__-uJ4CFQ4MDQodKVqbmw

[Rich Parker]

Well a Country Ham is already cured and only needs to be heated up. A country ham has a different taste than a normal ham, a bit more salty and it takes about 3 months to cure them... IF I find one I will post it here for sure. I got some good leads thanks to Bubba and Scott.

So if I wanted to smoke a ham what would you guys suggest? My local butcher advertises hams, so I am sure I could get an uncooked ham if needed.

[Bbq Bubba]

So if I wanted to smoke a ham what would you guys suggest? My local butcher advertises hams, so I am sure I could get an uncooked ham if needed.

Buy any ol ham at the grocery store (you get what you pay for) and throw it on the smoker for a great double smoked ham!

[bbqbull]

Buy any ol ham at the grocery store (you get what you pay for) and throw it on the smoker for a great double smoked ham!

Ditto on what Bubba says or if you have a Heavenly Ham store nearby grab one of those.

Ive had my best luck doing a short smoke on a quality sprial sliced ham from Krogers store.

Let us know how you made out Mike.

[Richtee]

Probably a little late for ya Mike...but-

I'm doing 3 "long" country cured (dry cured) hams. The "long" being the entire ham and shank is included. About 22 Lbs each.

I have done these before, but I have done a bit more reading and something cropped up in the method. I have found a couple sources that say to age the ham before smoking, and give it a scrub before as well to remove excess salt and "clean" the surface for better smoke penetration and flavor.

And honestly, to me it makes sense from 2 angles why to smoke before. One being the increased preservation and insect/mold resistance added by the smoke, and 2 to allow lots of time for flavor penetration.

(Fast forward 4 weeks curing time)

3 not so little pigs...or a good portion of them. Here they are before hitting the smoke tomarrow. 22 Lbs each.

http://i471.photobucket.com/albums/rr72/esalink/100_8781.jpg

Here's one shot of them in the Beast. Taken just past daybreak, so lighting kinda sucked. They had about 15 hours of smoke on them eventually, and I don't think the meat cracked 90°. Off to the big sleep in pillowcases. I'll take some better shots before I hang 'em high.

http://i471.photobucket.com/albums/rr72/esalink/1004090827a.jpg

OK just before getting hung up. Gave them a quick wipe down with vinegar/hot water. Had some ash on them- The Beast does not yet have tuning plates, and some ash was blown in trying to get a firebox of damp wood going Grr... Yes, the black spots ARE pepper LOL! Anyway- all's well I believe. Yes, I did take a little hunk off for a test mmm!

http://i471.photobucket.com/albums/rr72/esalink/100_8782.jpg

And a closeup

http://i471.photobucket.com/albums/rr72/esalink/100_8783.jpg


(fast forward 2.5 months hanging/aging)

Well... today is the day folks. The 17 pounder (down from 23 green weight) is in a large pot with about 2.5 gallons of water for a 5 and a half hour simmer. (20 Min/Lb) Then I will let it sti and cool a bit, strip off outer skin/fat, and into oven with a light glaze for browning, etc to about 155° or so internal. Maybe a bit higher, depends on how it starts to break down. I want a tender ham.

I have a couple more pix, but could only get 4 in the post. Anyway- they came out pretty good... but like was mentioned, it's a bit different than city hams- in flavor and prep!

[bbqbull]

Mike, I just Googled Smithfield hams, you can order then directly from Smithfield.

[Rich Parker]

Mike, I just Googled Smithfield hams, you can order then directly from Smithfield.

$99 for a 7 - 9 lb ham (http://www.smithfieldhams.com/product/451/4) :eek::eek::eek:

http://www.smithfieldhams.com/images/uploads/751_L.jpg

[spydermike72]

$99 for a 7 - 9 lb ham (http://www.smithfieldhams.com/product/451/4) :eek::eek::eek:

http://www.smithfieldhams.com/images/uploads/751_L.jpg

Yep, I saw that too. Cracker Barrell has one for $3.69 per lb... I am going to check the Country Smoke house as well...

[bbqbull]

I checked Cracker Barrel a bit ago, no mention of any hams.

Good luck Mike, let us know how ya make out.

[Richtee]

Yep, I saw that too. Cracker Barrell has one for $3.69 per lb... I am going to check the Country Smoke house as well...

I have half of one perhaps I can spare ;{) Before ya go to the money-grubber-

[sfisch]

Mike,
Oscar Mayer has some for $3.99 a pound at Spartan stores. :)

Scott

[spydermike72]

I have half of one perhaps I can spare ;{) Before ya go to the money-grubber-

Thanks Rich, let me know if you have one, I would much rather give you money than CB...

[spydermike72]

I checked Cracker Barrel a bit ago, no mention of any hams.

Good luck Mike, let us know how ya make out.

If you go to the store/restaurant they sell Country Hams and Thick Cut Bacon. You have to ask at the front desk...

[spydermike72]

Mike,
Oscar Mayer has some for $3.99 a pound at Spartan stores. :)

Scott

Scott, I like bologna as much as the next guy, but I like to class up Christmas a little bit...

[spydermike72]

Well I struck out with the Country Smoke House and Colony Meats...

[sfisch]

Better take Rich up on his offer!

[Richtee]

OK here's the story- I did 3 hams, and spilt them with another guy. I have consumed my 1.5. he has a whole and a half left. I have not heard from him yet left a VM yesterday. Will call in the AM. The half will go about 7-8 lbs. The whole..well twice that. I think he'll give up the half tho. I'll keep on it Mike.

PS..the half he got was the shank end...best choice! I cut my half into .5 inch ham steaks. Ohh :{)

[bbqbull]

Mike.........just saw Smithfield hams at our local Spartan Store, around $1.80 per pound if memory serves me correctly.
They were half hams not whole but had the bone in it.

The had several of them in their case.

[crossczek]

Mike,
Try Zingermans in Ann Arbor
Zingerman’s Delicatessen
422 Detroit St.
Ann Arbor, Michigan 48104
Phone 734.663.3354

[sfisch]

I think Mike settled for 82 cans of deviled ham.

Scott

[Richtee]

I think Mike settled for 82 cans of deviled ham.

Scott

Actually I called him today. I picked up the half that was available from the 3 I cured/smoked. We just need to hook up.

[spydermike72]

Yep, I will call you today Rich, very busy here lately....

[crossczek]

I'm doing 3 "long" country cured (dry cured) hams. The "long" being the entire ham and shank is included. About 22 Lbs each.

I have done these before, but I have done a bit more reading and something cropped up in the method. I have found a couple sources that say to age the ham before smoking, and give it a scrub before as well to remove excess salt and "clean" the surface for better smoke penetration and flavor.

And honestly, to me it makes sense from 2 angles why to smoke before. One being the increased preservation and insect/mold resistance added by the smoke, and 2 to allow lots of time for flavor penetration.




Rich,
I'd love to do a few of these myself. Can you provide any insight, or point me in the right direction? Any help would be appreciated.

Thanks,
Scott

[Richtee]

Rich,
I'd love to do a few of these myself. Can you provide any insight, or point me in the right direction? Any help would be appreciated.

Weeeel.... git ya some pork legs. Prepare an injection solution using cure (I used TQ, but I'm leaning to #2 honestly for future hams) and inject along all bones/joints. Then prepare your seasoned dry rub. The rub is done in thirds, a week apart- so the cure can enter and penetrate into the hunk. I used onion, garlic and CBP as spicing. Keep the ham cold during curing. So it takes about a month total for curing. Then smoke... but a cool smoke. You do not want to get the temps in the meat above 100°F and lower is better.

OK there's a primer..ask away...

[crossczek]

I've done some reading on-line, but don't know of anybody that's ever done it.
Here's what I understand:
Apply the dry rub (which is mostly salt, with some optional seasonings) into every nook and cranny. Reapply every 5-7 days for a months time, or 2 1/2 days per pound.
(Do you hang yours shank side down, or cure it on a rack at this time?)
After curing, it's washed/scrubbed with wine vinegar to remove mold and excess cure, then hung to dry.
What do you wrap your hams in while hanging?
Do you age your hams, if so how long?
How and where do you personally hang/age your hams?How long do you smoke for? I've read some do it for days.
Do you add sodium nitrate/nitrite?
Do you put weights on your hams to press out excess moisture?
Do you remove the aitch bone?
How do you prepare when it's done? Slice and eat like prosciutto, or bake/fry?
Is there really a Santa Clause?


Thanks

[Richtee]

I've done some reading on-line, but don't know of anybody that's ever done it.
Here's what I understand:
Apply the dry rub (which is mostly salt, with some optional seasonings) into every nook and cranny. Reapply every 5-7 days for a months time, or 2 1/2 days per pound.

Well..it's salt yes...but with cure. Morton's Tenderquick is what I used. At the rate of 1 TBSP (or as I clculated 12.5 g/Lb) added.


(Do you hang yours shank side down, or cure it on a rack at this time?)
Was it a tub/ or rack.


wrapped up to hold cure close to meat. Rewrapped after every application.


After curing, it's washed/scrubbed with wine vinegar to remove mold and excess cure, then hung to dry.

ANY vinegar. I used cider. Mixed half with water.

What do you wrap your hams in while hanging?
Do you age your hams, if so how long?

A pillowcase. 3 months in this case...but can go years...

How and where do you personally hang/age your hams?

My garage in fall weather.

[COLOR="Red"]How long do you smoke for? I've read some do it for days.

about 14 hours as I recall...but yes..can be days.


Do you add sodium nitrate/nitrite?

Well..of course. TQ has both nitrate/ite.

Do you put weights on your hams to press out excess moisture?
Do you remove the aitch bone?
How do you prepare when it's done? Slice and eat like prosciutto, or bake/fry?
Is there really a Santa Clause?

No, No, soak 24 hours and bake to 150-ish, eat like ham, or fry steaks, and YES!

Thanks[/QUOTE]

[crossczek]

...Thanks!